tag:blogger.com,1999:blog-15582664722013003512017-11-01T23:43:22.005-04:00The Boulevard Market LifeErika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.comBlogger338125tag:blogger.com,1999:blog-1558266472201300351.post-66880586840931392462015-08-27T06:36:00.000-04:002015-08-27T06:36:28.650-04:00Spiced Pumpkin & Pecan ButterIt's happening. I caught a glimpse of a non-green leaf, the sun is looking different, days are shorter and orange is beginning to show up in my garden. No matter how hard I try to resist the pumpkin trends until September, I rarely have enough will power. <br />This particular recipe came to be after purchasing a jar of a similar nature at a cook/foodie haven; W-S. As I handed over way too much cash, my only thought was "I wonder if they have plastic spoons for the car ride home". I looked up many copycat recipes and made several batches, this is my favorite! I have found Effie's Nutcakes to be the perfect complement as well!<br /><br />SPICED PUMPKIN & PECAN BUTTER<br /><br />zest of 1/2 lemon and orange, grated finely (I also use candied peel, 1 Tablespoon each orange & lemon, I dare say it may be even better than the zest)<br />4 cups pumpkin or squash puree ( If using homemade puree, drain in jelly bag a few hours after roasting)<br />1 3/4 cup sugar<br />3 Tablespoons orange juice<br />3 Tablespoons lemon juice<br />1 Tablespoon Molasses (I use the robust or blackstrap)<br />2 1/2 teaspoons cinnamon<br />1/2 teaspoon kosher salt<br />1/4 teaspoon each allspice, cloves and ginger<br /><br />Combine all ingredients in a heavy bottom pot over medium heat. Bring to a boil then turn down to a simmer. Cook 25-30 minutes until very thick. Taste and adjust seasonings and sugar, keeping in mind the flavors will deepen upon sitting for a few days. Stir in 1/3 cup toasted, chopped pecans. Fill sterilized jars and refrigerate or freeze when cooled. This recipe is not appropriate for canning as the filling cannot reach proper internal temperature. It keep about 3 months+ in fridge, at least a year in the freezer.<br /><br /><br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-62449931348796198682015-08-10T21:22:00.000-04:002015-08-10T21:22:55.979-04:00Green Tea SangriaI'm making the most out of every summer minute! This sangria has been really refreshing and delicious! Maybe we can call it "healthy" and drink more of it?!?! <br /><br />GREEN TEA SANGRIA<br />Make 1 cup of super strong green tea of choice; do not brew longer, instead use more tea leaves; I used a mango flavored green tea which was great and also jasmine green tea<br /><br />SIMPLE SYRUP:<br />1 cup brewed green tea<br />1 cup sugar<br />Bring to a boil in a small saucepan over medium heat. Boil 5 minutes, Remove from heat and cool.<br /><br />1 bottle White Bordeaux or Sauvignon Blanc of choice<br />1 cup green tea simple syrup<br />1 peach, peeled, pitted and diced<br />a handful of frozen grapes (these work great as they don't water down the sangria!)<br />1 1/2 cup club soda<br /><br />Combine and let chill. Enjoy!<br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-52382776191235530852015-07-23T22:02:00.001-04:002015-07-23T22:02:52.066-04:003 Pesto RecipesHere are the 3 pesto recipes we made at tonight's tasting! &nbsp;I hope you enjoy making some at home !&nbsp;<div>A few notes about ingredients;</div><div>Use the best quality extra virgin olive oil you can afford</div><div>Wash and DRY all of the herbs; herbs are strongest in the morning so consider making the pestos early in the day</div><div>You can freeze up to 1 year</div><div>Pesto lasts about 3 months in fridge, make sure to cover the top with a thin layer of olive oil after each use so it doesn't discolor</div><div>I used Parmigiano Reggiano but you could also add some Romano for a nice kick or blend the 2 cheeses</div><div>Toast all nuts before using. 300 degrees for 8 minutes&nbsp;</div><div><br></div><div>Sage Pesto</div><div>3 cloves garlic</div><div>1/2 cup toasted walnuts</div><div>2 cups sage leaves</div><div>1/4 teaspoon sea salt</div><div>1/4 cup extra virgin olive oil</div><div>1/4 cup Parmigiano cheese</div><div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Parsley Pesto</span></div><div>1 clove garlic&nbsp;</div><div>1 1/2 cups flat leaf parsley</div><div>3/4 teaspoon sea salt</div><div>1/3 cup extra virgin olive oil</div><div>1/3 cup toasted almonds&nbsp;</div><div>1/4 cup Parmigiano cheese</div><div><br></div><div>Chervil Pesto</div><div>1 cup chervil</div><div>1/4 cup Parmigiano cheese cut in chunks</div><div>1/4 cup toasted walnuts&nbsp;</div><div>3+ tablespoons extra virgin olive oil</div><div>1 clove garlic</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-YeS_wAb57kk/VbGcs24d3HI/AAAAAAAACiI/JVEEL5msgSU/s640/blogger-image-952514714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-YeS_wAb57kk/VbGcs24d3HI/AAAAAAAACiI/JVEEL5msgSU/s640/blogger-image-952514714.jpg"></a></div><br></div><div><br></div><div><br></div>Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-69195980471162105782015-07-15T21:49:00.000-04:002015-07-15T21:49:45.036-04:00Tomato Basil SquaresI recently made this recipe after a 10 year hiatus. I can't remember why since it is so fantastic and delicious!! It was originally a Pampered Chef recipe that I made my own with a few tweaks. Hope you enjoy as tomato season is nearly upon us! <br /><br />TOMATO BASIL SQUARES <br /><br />1 batch your favorite pizza crust (my recipe is below)<br />2 cups shredded fresh mozzarella cheese (I used Four Corners Creamery, it takes 1 1/2 mozzarella balls)<br />¼ cup Parmigianno-Reggiano cheese, grated <br />2/3 cup mayonnaise<br />2 tbsp snipped fresh basil leaves<br />1 garlic clove, minced<br />4 fresh tomatoes, thinly sliced<br /><br />Preheat oven to 425°F<br />Roll out pizza crust on to flat baking sheet to 1 inch of edge. Bake 18-22 minutes until golden brown. <br />Top crust with 1 cup of the mozzarella cheese; let stand 2 minutes or until cheese is melted.<br />Combine Parm cheese, remaining mozzarella cheese, mayonnaise, basil and minced garlic and<br />mix well.<br />Slice tomatoes and arrange evenly over crust. Scoop cheese mixture over tomatoes; spread evenly. Bake 10 minutes or until crust is golden brown and cheese is melted. Let cool 10 minutes and slice into squares.<br /><br />(FYI I'm going to try making this with smoked fresh mozzarella next time...hence the photo!)<br /><br />Pizza Crust<br />1 cup hot tap water<br />1 Tablespoon INSTANT yeast (adjust accordingly for active dry)<br />2 teaspoons olive oil<br />1 teaspoon salt<br />2 1/2-3 cups flour<br /><br />Throw all of the ingredients together into your mixer with a dough hook attached and mix until dough is smooth and shiny. Let rise 15 minutes and roll out.<br /><a href="http://2.bp.blogspot.com/-fkCDbCdEHRI/VacNQfCHyWI/AAAAAAAAChw/AkhKCb4JHAU/s1600/smoked%2Bmozzarella.jpg" imageanchor="1" ><img border="0" src="http://2.bp.blogspot.com/-fkCDbCdEHRI/VacNQfCHyWI/AAAAAAAAChw/AkhKCb4JHAU/s320/smoked%2Bmozzarella.jpg" /></a><br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-77004809266439991212015-07-07T07:08:00.001-04:002015-07-07T07:08:39.114-04:00Homemade Balsamic VinaigretteVinaigrette can be so easy and delicious you'll never want to use bottled dressing again. It really comes down to your preference, but you can adjust this recipe to be more tart or sweet by adjusting the vinegar. <br /><br />HOMEMADE BALSAMIC VINAIGRETTE<br />1 teaspoon whole grain or dijon mustard <br />2 Tablespoons Balsamic Vinegar (I used the 20 year old we sell at The Market and it's very sweet)<br />1/3 cup best quality extra virgin olive oil<br />salt & pepper to taste <br /><br />Blend mustard and vinegar together in a small bowl with a whisk. Drizzle oil in slowly, whisking constantly until oil is emulsified. Adjust seasoning with salt & pepper. <br />You can sweeten up really tart vinegar by adding a teaspoon or 2 of honey, or you can tart up a sweeter vinegar by adding a teaspoon of red wine vinegar! <br /><a href="http://1.bp.blogspot.com/-n2Wph1RkIX4/VZuy8K2IFBI/AAAAAAAAChU/JhoCkRjdXto/s1600/beaufor%2Bmustard.jpg" imageanchor="1" ><img border="0" src="http://1.bp.blogspot.com/-n2Wph1RkIX4/VZuy8K2IFBI/AAAAAAAAChU/JhoCkRjdXto/s320/beaufor%2Bmustard.jpg" /></a><br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-24991112418403674092015-06-26T18:14:00.000-04:002015-06-26T18:14:57.956-04:00Coconut Milk Rice Pudding with StrawberriesI fell in love...with Carolina Gold Rice during a Spring vacation to Charleston SC. The affair continues...<br /><br />COCONUT MILK RICE PUDDING WITH STRAWBERRIES<br /><br />3/4 cup coconut milk<br />3/4 cup heavy cream<br />1 1/2 cups water<br />1 cup uncooked Carolina Gold or Arborio rice<br />1/2 cup sugar<br />1/2 vanilla bean, sliced lengthwise<br />pinch of salt<br /><br />1/2 quart strawberries, cleaned and quartered<br />1/2 cup sugar <br /><br />Place strawberries and sugar in a small bowl and mix well. Let sit at room temperature stirring occasionally while preparing the rice.<br /><br />In a heavy (use your heaviest) large pot bring cream, coconut milk, water, sugar, rice and vanilla to a boil. Lower heat to a gentle simmer. Cover and cook for 30 minutes. Gently fluff with a fork when finished cooking. Top a small portion of rice with strawberries and serve immediately. Rice is lovely served just warm, but this refrigerates and reheats really well too! <br />Enjoy! <br /><br /> <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kiAFwNk-q6g/VY3OzzVMwVI/AAAAAAAACg4/keHhj9Gk9_s/s1600/rice%2Bpudding%2Bstrawberries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kiAFwNk-q6g/VY3OzzVMwVI/AAAAAAAACg4/keHhj9Gk9_s/s400/rice%2Bpudding%2Bstrawberries.jpg" /></a></div><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-87645751185328690742015-06-09T06:57:00.000-04:002015-10-21T06:50:43.027-04:00Focaccia with Apricot Preserves, Caramelized Onion and Goat Cheese I recently picked up a new cookbook (the first in over a year I'll have you know) called "Mrs. Wheelbarrow's Practical Pantry". Technically it's a year-round preserving book, but with lots of little bonus recipes that pertain to preserved goods are included. It's a beautiful book with many unique recipes for typical preserving, but covers many other preservation techniques and I am enjoying the sections on meat preservation!<br /><br />I was looking to use up last year's apricot preserves before adding additional to the "larder" and this recipe looked fabulous! I only made a few minor changes to suit what I had on hand. I hope you enjoy!<br /><br />FOCACCIA WITH APRICOT PRESERVES, CARAMELIZED ONION AND GOAT CHEESE<br /><br />Dough;<br />1 cup hot water (hot from the tap is fine, no need to heat)<br />1 Tablespoon instant yeast (or 1 1/2 teaspoons active dry yeast proofed in water)<br />2 1/2 cups all purpose flour<br />3 Tablespoons extra virgin olive oil<br />2 teaspoons kosher or sea salt<br /><br />Preheat oven to 450 degrees.<br /><br />I throw the whole thing in my kitchen aid mixer with the dough hook attached and allow to mix for about 5 minutes until a smooth dough has climbed the hook. Let rise about 20 minutes until nearly doubled. Punch down and place into a olive oil greased 9X13 pan, using your finger tips to make little depressions. <br /><br />Toppings;<br />1 cup Apricot Preserves<br />1 large vidalia onion that you have caramelized<br />4 ounces goat cheese of choice; (I used Naked Goat which is aged, dry and firm. It was not the best baker, next time I will use ether fresh or a lovely Goat Gouda that we sell at The Boulevard Market)<br />2 Tablespoons extra virgin olive oil<br />2 Tablespoons fresh rosemary leaves<br />sea salt & freshly ground pepper<br /><br />Spread apricot preserves on dough first, sprinkle with rosemary, salt and pepper. Add onions evenly across dough and sprinkle on goat cheese. Drizzle entire thing with olive oil. Add toppings and let rise again about 10 minutes. (These rise times are for instant yeast, if you use dry active, you will need to increase rise times)<br />Bake 20-25 minutes until golden brown. The shorter bake time will be a softer crust. For a crispier crust, you may consider using a bit larger flat baking sheet and rolling dough a bit thinner.<br /><a href="http://1.bp.blogspot.com/-sIpJRPTUhcY/VXbGbt8fA4I/AAAAAAAACgg/piJhnBFMbMQ/s1600/focaccia%2Bwith%2Bapricot%2Bpreserves.jpg" imageanchor="1" ><img border="0" src="http://1.bp.blogspot.com/-sIpJRPTUhcY/VXbGbt8fA4I/AAAAAAAACgg/piJhnBFMbMQ/s320/focaccia%2Bwith%2Bapricot%2Bpreserves.jpg" /></a> <br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-23792448326738235812014-12-12T21:20:00.000-05:002014-12-12T21:20:29.760-05:00Chocolate SalameThis Chocolate "Salame" was fun for my holiday open house and wine tasting last week! It looks really funky and authentic and is a great conversation piece for your holiday gatherings! I revised a Nigella Lawson recipe to fit the ingredients I had on hand as well as chocolate salame I had tried in Italy. I will note my changes above Nigella's recipe posted below.<br /><br />I used Callebaut 66% bittersweet chocolate, omitted all the nuts, replace the amaretti cookies with Leibniz Butter Biscuits and replaced the amaretto with cognac. The "icing sugar" is confectioners/powdered sugar and the whole string thing was quite the debacle. Honestly 5 adults got so frustrated and pissed off we ended up tying knots all the the thing to be sorta the same. Whatchagonnado? I also made mine into smaller portions and froze them wrapped in tinfoil then a ziploc, it turned out perfectly. Truly this is a make ahead, think 3 days or more in advance, to let all the flavors blend and the biscuits to soften up a bit. ENJOY! <br />NOTE: American conversion is listed at the end of each ingredient!! <br /><br /><br />250 grams good-quality dark chocolate (min. 70% cocoa solids), roughly chopped; 9oz<br />250 grams amaretti biscuits (crunchy, not soft) 9oz<br />100 grams soft unsalted butter 7 Tablespoons<br />150 grams caster sugar 3/4 cup<br />3 large eggs<br />2 tablespoons Amaretto liqueur<br />2 tablespoons unsweetened cocoa powder<br />75 grams natural almonds (unskinned), roughly chopped 1/2 cup<br />75 grams hazelnuts (roughly chopped) 1/2 cup<br />50 grams pistachios (roughly chopped) 1/2 cup<br />2 tablespoons icing sugar (to decorate) <br /><br /><br /> In the microwave (following manufacturer’s instructions), or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool.<br /> Cream the butter and sugar together; I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight.<br /> Gradually, and one by one, beat in the eggs. (Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later.) Then beat in the amaretto liqueur.<br /> Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate and, with a small rubber spatula, stir till combined, then beat this into the egg mixture, too.<br /> When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20–30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.<br /> Unroll and slice off 2 large pieces of clingfilm, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approx. 30cm long.<br /> Cover the chocolate log completely with the clingfilm, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the clingfilm and rolling the sausage-log towards you several times. Then put it in the fridge for at least 6 hours – though preferably overnight – to set.<br /> Now – once it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least 6 times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of clingfilm at one end of the salame. Then trim away as much clingfilm as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these.<br /> Dust your hands with a little icing sugar and then rub 2 tablespoons of icing sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame!<br /> Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of clingfilm.<br /> With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect.<br /> Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it.<br /><br /><br /><br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-3291420947446368482014-12-12T06:57:00.000-05:002014-12-12T06:57:38.550-05:00Pumpkin Curry SoupThis Pumpkin Curry Soup has been a winter favorite of ours and went great with lighter red wines at our most recent Holiday Open House & wine tasting at The Boulevard Market!! 30 minutes is all you need to make this soup! It can also easily be vegan by replacing the heavy cream with coconut milk (sold in cans at the grocery store, unsweetened)and olive oil. I garnish it with crushed amaretti cookies or crumbled Maytag Blue depending on if you're feeling sweet or salty! Enjoy! <br /><br />PUMPKIN CURRY SOUP<br /><br />1 Tablespoon Extra Virgin Olive Oil<br />1 Tablespoon butter<br />1 teaspoon fresh Madras Curry powder<br />1/2 cup onions, chopped<br />2 cups pumpkin or squash puree<br />3 cups chicken or vegetable stock<br />1 cup heavy cream or coconut milk<br /><br />In a large pot over medium-low heat, combine butter and olive oil and saute onions until soft but not browned. When onions are soft, add curry powder and saute 1 minute to release spices. Add stock & pumpkin puree and bring to a simmer. Cover pot and simmer 15 minutes. Add heavy cream and simmer until soup has thickened. (You may add more or less stock depending upon desired thickness of soup) Garnish with crumbled blue cheese or crushed amaretti cookies; a lightly sweet, crunchy Italian cookie that has a distinct toasted almond flavor) <br /> <br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-88823810744794373222014-12-08T06:18:00.000-05:002014-12-08T06:18:30.483-05:00Cauliflower SoupLast week I hosted an Open House and a Wine/Beer Tasting and served this Cauliflower Soup. It was a huge hit! For the wine tasting folks, I added a handful of chopped Keen's Farmhouse Cheddar too! I did omit the spinach....just wasn't feeling it ;) Isn't that the great thing about recipes? You can do what you like to make them yours. This is also a perfect way to use up the traditional holiday veggie/dip plate! Substitute the parsnips for celery and even add some broccoli if you've got it! <br /><br />Fried Proscuitto makes a lovely garnish for this soup. Cut slices of Proscuitto in strips and saute or broil until crispy. We loved the soup with white wine! Enjoy!<br /><br />CAULIFLOWER SOUP<br /><br />1 head cauliflower, cleaned and trimmed into ½ inch florets<br />1 diced carrot<br />½ medium onion, diced<br />1 stalk diced parsnip<br />3 small red or Yukon gold potatoes, diced <br />2 handfuls of fresh baby spinach leaves<br />¾ teaspoon ground coriander<br />3 Tablespoons butter<br />5 cups chicken or vegetable stock or broth<br />½ cup heavy cream<br />Salt & pepper to taste<br /><br />In large stock pot over medium heat, melt butter and sauté carrots, onions, parsnip and cauliflower until softened and slightly browned. <br /><br />Add stock, and stir, scraping up all browned bits from the bottom of the pan. Add potatoes and lower heat and simmer about 15-20 minutes. Add spinach, cook about 3 minutes and add heavy cream. Stir to combine and adjust seasonings to taste. <br /><br />Remove from heat and serve.<br /><br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-3384068598844490712014-11-09T07:37:00.000-05:002014-11-09T07:37:09.809-05:00Cinnamon Amaretti CheesecakeI may be pumpkined out. It's hard for me to admit, but I believe I just have enough desire left for a pumpkin pie on Thanksgiving. Cinnamon on the other hand is something I never get tired of, so I created this quick little cheesecake. This has gotten rave reviews at my cooking classes and wine tasting! I hope you love it as well!<br /><br />Cinnamon Amaretti Cheesecake <br /><br />6 ounces Amaretti Cookies, crushed into crumbs<br />4 Tablespoons Butter, melted<br />½ teaspoon ground cinnamon<br /><br />Combine in a small dish and press into a 9 inch springform pan.<br />Bake crust in a 350 degree, preheated oven for 12 minutes.<br /><br />FILLING;<br />16 ounces cream cheese, room temperature<br />16 ounces Mascarpone cheese, room temperature<br />1 ¼ cups sugar<br />1 teaspoon vanilla extract<br />4 large eggs<br />1 teaspoon ground cinnamon<br /><br />In a large mixing bowl, beat cheeses and sugar until smooth. Add cinnamon and vanilla, stir until combined. With your mixer on low, add eggs one at a time, waiting until each is incorporated before adding the next.<br />Pour filling into baked crust and bake 65 minutes. Remove from oven and allow to cool an hour. Refrigerate for at least 4 hours before serving. <br /><br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-9182662949053525742014-10-09T21:11:00.000-04:002014-10-09T21:11:39.255-04:00Pumpkin Soup Concentrate for freezingIt's fall y'all!<br />Every year about this time, our rural roads are full of pumpkins sitting on wagons and in wooden crates for mere pennies. I coerce John into pulling over and picking up at least 15 pie pumpkins that leave our hands dirty and filled with those weird little slivers that pumpkin stems give you. Maybe a little sticky thrown in.<br />But they're homegrown and only $5. I proceed to put them in the garage and slowly use them until it freezes here permanently and they are ruined....until a couple years ago. I now process the buggers right away. Procrastination is never my friend. <br />I thought you might like an easy freezer recipe to deal with pumpkins and winter squash in a creative and useable way! <br />I begin by cutting my PIE pumpkins (or any winter squash) in half and roasting them until tender. I then scoop flesh into a suspended jelly bag or cheesecloth and allow to drain at least 6 hours. This keeps the puree drier and less likely to hold water during freezing. Once drained I mash and make this recipe:<br /><br />Pumpkin Soup Concentrate<br /><br />2 cups pumpkin or squash puree<br />4 ounces blue cheese (I used Maytag)<br />4 ounces Mascarpone cheese<br />1 cup chopped onions<br />2 Tablespoons olive oil<br />2 Tablespoons fresh sage, chopped<br />Salt &amp; Pepper<br /><br />Saute onions in olive oil until softened but not browned. Stir in remaining ingredients and pack into freezer containers.<br /><br />For soup add: 2 cups heavy cream, coconut milk (unsweetened) + 1 cup stock of choice or 3 cups stock<br /><br />For flatbreads: Using already baked flatbreads: top with pumpkin and bake 375 degrees for 10-15 minutes. Top with prosciutto crumbles and greens that have been lightly dressed with balsamic vinegar<br /><br />I have been working on a souffle recipe as well and will update when the exact proportions are complete!<br /><br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://lh6.googleusercontent.com/-7xdbtJbYi4s/VDcySA6WNMI/AAAAAAAACfA/zRaEzIjXFE0/s2560/1412903470349.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://lh6.googleusercontent.com/-7xdbtJbYi4s/VDcySA6WNMI/AAAAAAAACfA/zRaEzIjXFE0/s350/1412903470349.jpeg" border="0" /></a><br /><p align="right" style="font-size: xx-small">posted from <a href="https://market.android.com/details?id=pl.przemelek.android.blogger">Bloggeroid</a></p>Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-77688846513200291972014-10-06T19:48:00.001-04:002014-10-06T19:48:33.498-04:00DIY Planner <div xmlns='http://www.w3.org/1999/xhtml'>Are you a planner/personal agenda person? I am and always have been. I have a bunch of old leatherish binders, a really beautiful ($55!!!) Day designer, notebooks and most recently apps for phone and tablet and laptop that sync...."I can't even". All were sort of useful but not really functional for my life right now. I run a retail business and an Inn and 2 wholesale companies. When I have a mistake/forget things, it can go downhill quickly (I prefer the term...shit hits the fan). However none of the planners are for people like me. They are for people that do meetings, make appointments or snack day at elementary school or get a manicure (I wish!!). I also hate the whole month since I get overwhelmed, but can't do a daily since there are ugly surprises when I turn the page at 5am. The weekly ones are nice but there's no space for writing "don't forget to order Halloween wines". So I created my own!<br/>I purchased a Piccadilly Tiffany blue notebook, gathered up a bunch of cool stickers and whatnot I had in my "project room" and got to work. <br/>I added tab dividers that work for me and pages like "Thanksgiving" with room for a guest list, decor ideas and a whole square to plan "the feast"!!! <br/>I added a page for my Christmas gift list, thoughts and ideas every week as well as a spot for gratitude and planning my cooking classes. <br/>Here's a whole slew of photos to get you inspired to create your own planner! <br/> <br/><a href='https://lh5.googleusercontent.com/-7ikt5wH3jvo/VDMpjN3N9SI/AAAAAAAACdk/MYTZgxCoaDg/s2560/1412639089121.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh5.googleusercontent.com/-7ikt5wH3jvo/VDMpjN3N9SI/AAAAAAAACdk/MYTZgxCoaDg/s350/1412639089121.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><br/><a href='https://lh4.googleusercontent.com/-OEOtwZDk65s/VDMpqC04qEI/AAAAAAAACds/1tAtJXXfH7A/s2560/1412639117903.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh4.googleusercontent.com/-OEOtwZDk65s/VDMpqC04qEI/AAAAAAAACds/1tAtJXXfH7A/s350/1412639117903.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><br/><a href='https://lh5.googleusercontent.com/-Wqi4qgglZFM/VDMpwSRMrTI/AAAAAAAACd0/EUCnruhfcRA/s2560/1412639146020.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh5.googleusercontent.com/-Wqi4qgglZFM/VDMpwSRMrTI/AAAAAAAACd0/EUCnruhfcRA/s350/1412639146020.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><br/><a href='https://lh4.googleusercontent.com/-xR5etUek0MM/VDMp2_UZ5wI/AAAAAAAACd8/8NRzzQeGgt4/s2560/1412639170723.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh4.googleusercontent.com/-xR5etUek0MM/VDMp2_UZ5wI/AAAAAAAACd8/8NRzzQeGgt4/s350/1412639170723.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><br/><a href='https://lh3.googleusercontent.com/-TCEPxYk_eH0/VDMp9AIr7JI/AAAAAAAACeE/6F3YP61SSzg/s2560/1412639196614.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh3.googleusercontent.com/-TCEPxYk_eH0/VDMp9AIr7JI/AAAAAAAACeE/6F3YP61SSzg/s350/1412639196614.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><br/><a href='https://lh3.googleusercontent.com/-0lteY2fZgRs/VDMqElXVDLI/AAAAAAAACeM/UlDmDoNfGPw/s2560/1412639222648.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh3.googleusercontent.com/-0lteY2fZgRs/VDMqElXVDLI/AAAAAAAACeM/UlDmDoNfGPw/s350/1412639222648.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><br/><a href='https://lh6.googleusercontent.com/-pt6n8GvMqp8/VDMqMzcLWRI/AAAAAAAACeU/guto7Dfe4Fk/s2560/1412639252172.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh6.googleusercontent.com/-pt6n8GvMqp8/VDMqMzcLWRI/AAAAAAAACeU/guto7Dfe4Fk/s350/1412639252172.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><br/><a href='https://lh4.googleusercontent.com/-rQKuUZwOW7Q/VDMqT-WpiKI/AAAAAAAACec/uo-R7BApUOo/s2560/1412639284584.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh4.googleusercontent.com/-rQKuUZwOW7Q/VDMqT-WpiKI/AAAAAAAACec/uo-R7BApUOo/s350/1412639284584.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><p style='font-size: xx-small' align='right'>posted from <a href='https://market.android.com/details?id=pl.przemelek.android.blogger'>Bloggeroid</a></p></div>Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com1tag:blogger.com,1999:blog-1558266472201300351.post-66850102315189800402014-09-24T18:48:00.001-04:002014-09-24T18:48:32.251-04:00Autumn Apple Cider Gin Cocktail<div xmlns='http://www.w3.org/1999/xhtml'>Seasonal and fabulous! Buy the freshest apple cider possible at your local apple orchard! <br/><br/>1 part Beefeater or Hendricks Gin<br/>3 parts Fresh apple cider<br/>1 dash Angostura bitters per glass<br/>Slices of Apples for garnish <br/>Ice<br/><br/>Fill a rocks glass with ice. Stir in all ingredients and add an apple slice for garnish! <br/><a href='https://lh3.googleusercontent.com/-jjTXxkrIj3U/VCNKOmdd4iI/AAAAAAAACdQ/8dQ_T6LPQPg/s2560/1411598875376.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh3.googleusercontent.com/-jjTXxkrIj3U/VCNKOmdd4iI/AAAAAAAACdQ/8dQ_T6LPQPg/s350/1411598875376.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><p style='font-size: xx-small' align='right'>posted from <a href='https://market.android.com/details?id=pl.przemelek.android.blogger'>Bloggeroid</a></p></div>Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-47742331893373711672014-09-18T06:48:00.000-04:002014-09-18T07:09:32.285-04:00Apple Cranberry ConserveMy absolute favorite preserving recipes are small batch, quick prep, simple ingredients, great flavor and versatile. Am I asking too much? <br />Last month at my Preserving Class we hit all the above listed points with the Apple Cranberry Conserve! I served the conserve with a double creme cheese, but since have loved it with grilled chicken, added it as a layer to a pumpkin quick bread and served it as an ice cream topper.... <br /><br />Something to keep in mind; because of the short cooking and processing times, I thought the flavor was better after sitting for a week or so. I just did a rough chop so the cranberries were not chopped and the apples were chopped the same size as cranberries. You could chop a bit smaller for a softer texture in a shorter amount of time.<br /><br />APPLE CRANBERRY CONSERVE<br /><br />2 ¼ cups diced apples (I used a combination of Ginger Gold and Paula Red)<br />¼ cup water<br />½ cup dried cranberries<br />2 Tbs lemon juice<br />1 package pectin (Powdered for a firmer texture, liquid pectin for a softer set)<br />2 ¾ cups sugar<br />¼ cup chopped walnuts<br /><br />Combine apples, water and dried cranberries in a saucepan. Bring to a boil and add sugar. Return to a full boil and add liquid pectin and boil 1 minute without stirring. Remove from heat and stir in nuts. Fill jars, wipe rims, attach lids and rings and process in hot water bath for 5 minutes. Allow to sit at room temp for 24 hours undisturbed.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BBjlXiEQALk/VBq3MmBEfpI/AAAAAAAACb0/pVn431-wRvk/s1600/summer%2B2012%2B011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BBjlXiEQALk/VBq3MmBEfpI/AAAAAAAACb0/pVn431-wRvk/s320/summer%2B2012%2B011.JPG" /></a></div><br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-1615880563963804762014-09-11T21:26:00.001-04:002014-09-11T21:26:55.945-04:00Making ShrubAs an "alcoholic beverage retailer" I get tons of publications with all the newest trends in cocktails, which is fun and frustrating. Fun because I always have new ideas from folks at the top of the industry, frustrating because we live in a small rural town in the midwest and "trends" are not the easiest to come by. Occasionally I concoct my own spin on cocktails if I can't find exactly what I need....hence the "shrub" recipe.<br /><br />In all honesty I wasn't exactly sure what to expect, but if it's made with vinegar, I'm usually game. The shrub is an old non-alcoholic beverage and you can read it's history all over the internet with a simple search. (I'm sorry, I hate to just repeat what someone else has said better before me :)) <br /><br />I had a quart of fresh strawberries needing to be used and lemons galore, so that's how I ended up with this recipe. I was a bit hesitant about strawberries as I don't usually care for strawberry flavored anything as it's SO sweet, but the shrub can really use the sweet to counter balance it's tartness. The recipe filled a wine bottle about 3/4 full so maybe yield is about 3 cups-ish.<br /><br />Strawberry Lemon Shrub<br />2 fresh lemons, juiced<br />1 quart strawberries, hulled and cut in half<br />1 cup Champagne Vinegar (Champagne vinegar is a MUST or any delicate wine or rice vinegar. Do not use apple cider or white vinegar)<br />1 cup sugar<br /><br />Combine strawberries, vinegar and lemon juice in a glass container. Stir and leave at room temperature for 48 hours. Add sugar, stir and allow to sit stirring or shaking occasionally up to 4 days.<br />Strain berries from juice using a jelly bag or cheesecloth and refrigerate before serving.<br /><br />(This was the only photo I took and it's super tacky, but you'll get the point of what it should look like and the color is stunning!)<br /><br /><a href="http://2.bp.blogspot.com/-D8D21A2IUXM/VBJK26dDjmI/AAAAAAAACbk/lDwTbGrthpo/s1600/july%2B2014%2B119.JPG" imageanchor="1" ><img border="0" src="http://2.bp.blogspot.com/-D8D21A2IUXM/VBJK26dDjmI/AAAAAAAACbk/lDwTbGrthpo/s320/july%2B2014%2B119.JPG" /></a><br /><br />I served the shrub at my Preserving Class with Prosecco wine, a fruity, dry sparkling wine from Italy. You could also use and "Brut" sparkling wine. I would be hesitant to use any sweet sparkling wine. While the shrub is tart from the vinegar, it's still sooooo sweet in the layers of flavors. I also thought club soda was fantastic for a refreshing brunch drink! There are many cocktail recipes online, using shrubs in them. This keeps about a month in the fridge.<br /><br />I think I'd like to try a pear/ginger shrub for the fall! Let me know what you try out and what your thoughts were on flavor combinations!! <br /><br /> <br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-85598361578933724762014-09-09T18:17:00.003-04:002014-09-09T18:17:42.325-04:00Chicken Liver Pate for the freezer<br />Chicken Liver Pate<br /><br />1 lb chicken livers<br />4 slices bacon<br />2 cloves garlic, minced<br />½ tsp each fresh thyme, rosemary<br />2 Tbs butter<br />1 tsp salt<br />1 tsp French spice blend (quatre epices)<br />5 Tbs bourbon<br /><br />Saute bacon until crispy, drain on paper towel. Fry chicken livers until cooked through about 8 minutes adding garlic halfway through cooking. Combine spices, bacon, livers and remainder of ingredients in food processor and process until smooth. Add an additional tablespoon or so of butter if the mixture seems too dry. <br /><br />I use the Quatre Epices quite often in pates, meatloaf and other savory meat dishes that need a little interesting flavor. Here is a basic recipe, but I did add a 1/8 teaspoon of allspice to mine as well.<br /><br /><br /> 1 tablespoon white pepper<br /> Rounded 1/4 teaspoon ground cloves<br /> 1 teaspoon ground ginger<br /> 1 teaspoon grated nutmeg<br /><br />If freezing, I always put a thin layer of olive oil to protect the top from freezer burn. Enjoy!<br /><br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-4651736481379157552014-08-13T07:09:00.000-04:002014-08-13T07:09:13.383-04:00"Bon Voyage" Party Ideas and MenuSo, I know it's been a little while.....I thought you might enjoy seeing some photos from a recent "Bon Voyage" party I hosted for our 2 oldest daughters. The eldest is moving to Shanghai China and the middle daughter is moving to St Augustine Florida. I gathered some fun ideas from Pinterest and created a few of our own. I went with a "vintage world map" décor theme of pale blues, yellows and accents of green.<br /><br />THE DECOR<br /><br />I kept with the theme and cut and hand lettered a banner to hand across our dining room.<br /><br /><a href="http://1.bp.blogspot.com/-7EL2kOnDFJg/U-q98ZL3SBI/AAAAAAAACY0/5RSxdSvUK2s/s1600/bon%2Bvoyage%2B3%2B006.JPG" imageanchor="1" ><img border="0" src="http://1.bp.blogspot.com/-7EL2kOnDFJg/U-q98ZL3SBI/AAAAAAAACY0/5RSxdSvUK2s/s320/bon%2Bvoyage%2B3%2B006.JPG" /></a><br /><br />I simply cut the map into several equal triangle, wrote a letter on each and left 1 plain and punched 2 holes into the top of each. I then threaded jute through the hole and hung. I hung another full map above the dessert table and filled a huge blue glass vase with fresh sunflowers.<br /><br /><a href="http://4.bp.blogspot.com/-TchC1yRjKOw/U-q_I6dBbRI/AAAAAAAACZA/yX70KmSRJF8/s1600/bon%2Bvoyage%2B2%2B008.JPG" imageanchor="1" ><img border="0" src="http://4.bp.blogspot.com/-TchC1yRjKOw/U-q_I6dBbRI/AAAAAAAACZA/yX70KmSRJF8/s320/bon%2Bvoyage%2B2%2B008.JPG" /></a><br /><br />We placed small velum paper flags with "Bon Voyage" written in white ink and glued onto a wooden skewer. I used an assortment of tiny dishes and paper cups to be lively and fun as well as make sure I had enough small plates for everyone!<br /><br />I also picked up some adorable "Airmail" style note cards and tied them in pairs of 2 with jute. (The idea WAS that each card would each have the girls new addresses on them and be ready mail, but hey...who knows their new addresses? Not my girls. So guests were able to take a packet home and I agreed to forward said addresses asap.)<br /><br /> <a href="http://2.bp.blogspot.com/-GuNgjUT7tPs/U-rA9rpc_BI/AAAAAAAACZM/pgATUJ86vfA/s1600/bon%2Bvoyage%2B2%2B012.JPG" imageanchor="1" ><img border="0" src="http://2.bp.blogspot.com/-GuNgjUT7tPs/U-rA9rpc_BI/AAAAAAAACZM/pgATUJ86vfA/s320/bon%2Bvoyage%2B2%2B012.JPG" /></a><br /><br /><a href="http://3.bp.blogspot.com/-8_DEoG9QGK0/U-tEdGT5ZJI/AAAAAAAACa4/DJvSxscj9VY/s1600/bon%2Bvoyage%2B2%2B004.JPG" imageanchor="1" ><img border="0" src="http://3.bp.blogspot.com/-8_DEoG9QGK0/U-tEdGT5ZJI/AAAAAAAACa4/DJvSxscj9VY/s320/bon%2Bvoyage%2B2%2B004.JPG" /></a><br /><br />THE DRINKS<br /><br />Since this was mainly an outdoor party, I used my potting bench for outside drinks in buckets and set up a classic cocktail bar inside the dining room. A copper preserving pot and galvanized tub surrounded by wicker did the trick for the assorted craft beers and sodas and I included fun blue swirled straws!<br /><br /><a href="http://3.bp.blogspot.com/-PMrqeX7UEAQ/U-rBr0BTohI/AAAAAAAACZU/OBagn3Q9DSU/s1600/bon%2Bvoyage%2B2%2B038.JPG" imageanchor="1" ><img border="0" src="http://3.bp.blogspot.com/-PMrqeX7UEAQ/U-rBr0BTohI/AAAAAAAACZU/OBagn3Q9DSU/s320/bon%2Bvoyage%2B2%2B038.JPG" /></a><br /><br />We also had a cocktail bar set up for 2 drinks. The "Saint Augustine" and "Shanghai Tea". I found some super cute 6X8 inch chalkboards and wrote a recipe on each. I then included an ice bucket, lemon wedges, and assorted components for each drink. LOTS of fun!! Everyone got into the spirit and tried something new! I save several types of jars and wine bottles I like so I had fun putting the components into different bottles instead of just the same old thing! We didn't get straight on photos, but here I am making a (well deserved I might add) Saint Augustine!<br /><br /><a href="http://3.bp.blogspot.com/-Fwp4djiGQjM/U-rEXgNzqII/AAAAAAAACZw/5BGC9kAoGEk/s1600/bon%2Bvoyage%2B2%2B039.JPG" imageanchor="1" ><img border="0" src="http://3.bp.blogspot.com/-Fwp4djiGQjM/U-rEXgNzqII/AAAAAAAACZw/5BGC9kAoGEk/s320/bon%2Bvoyage%2B2%2B039.JPG" /></a><br /><br /><a href="http://2.bp.blogspot.com/-Il6MosUo9oo/U-rDn2f2B-I/AAAAAAAACZo/26bibG4F1Zo/s1600/bon%2Bvoyage%2B2%2B044.JPG" imageanchor="1" ><img border="0" src="http://2.bp.blogspot.com/-Il6MosUo9oo/U-rDn2f2B-I/AAAAAAAACZo/26bibG4F1Zo/s320/bon%2Bvoyage%2B2%2B044.JPG" /></a><br /><br /> <br /><br />THE TABLE <br /><br />We had 28 guests, all family to wish the girls well. It's a bit of a challenge finding room for that many to sit together, so we set up 3 8 foot buffet tables in the yard. I covered the tables in 2 pale yellow curtain panels and 1 pale blue, flat, bed sheet instead of purchasing anything.<br /><br /><a href="http://2.bp.blogspot.com/-uF8td632jvY/U-q8iV0rnUI/AAAAAAAACYg/2fFLHa4hZzw/s1600/bon%2Bvoyage%2B2%2B026.JPG" imageanchor="1" ><img border="0" src="http://2.bp.blogspot.com/-uF8td632jvY/U-q8iV0rnUI/AAAAAAAACYg/2fFLHa4hZzw/s320/bon%2Bvoyage%2B2%2B026.JPG" /></a><br /><br />I used paper plates in a square style and wrapped the silverware in napkins and a piece of jute. We found some lovely bottles of Italian Barbera (Fuso is the brand) wine that paired well with our food and décor with a map label.<br /><br /><a href="http://4.bp.blogspot.com/-t3MkV1nuj0k/U-q84zDxsKI/AAAAAAAACYo/AUU-jR4bY74/s1600/bon%2Bvoyage%2B3%2B011.JPG" imageanchor="1" ><img border="0" src="http://4.bp.blogspot.com/-t3MkV1nuj0k/U-q84zDxsKI/AAAAAAAACYo/AUU-jR4bY74/s320/bon%2Bvoyage%2B3%2B011.JPG" /></a> <br /><br />I tucked a few sprigs of statice flowers into Fentiman's Tonic Water bottles to brighten up the table and placed large world maps to cap off each end. The food was the main attraction however! <br /><br /><br />THE MENU<br /><br />Appetizers;<br />Cheese Board<br />Baguette slices with pesto, tomatoes and feta<br />Fresh Radish Spread<br /><br />Lemon Herbed Chicken<br />Seasoned Pork Tenderloin with Horseradish Sauce (on the side)<br />Wild Rice with Grilled Vegetables<br />Redskin Potatoes with fresh herbs and butter<br />Baguettes & butter<br />Fresh Cantaloupe<br />Sliced Sweet & Sour Cucumbers<br />Asian Coleslaw<br />Kale Salad with Peaches and Parmigiano Reggiano<br />Traditional Caprese Salad<br /><br />Desserts;<br />Peach & Blueberry Cobbler<br />Pots de crème; Chocolate or Vanilla Bean<br />Victoria Sponge Cakes with Jumbleberry Jam<br />Old Fashioned "Dirt" Cakes<br /><br />I am happy to post the recipes late this week, or feel free to message me for something in particular! Michigan is so full of fresh fruits and vegetables that this menu was easy to prepare and delightful to eat even for a large group! Most of the recipes were prepared in advance to keep me sane :) We did all of the grilling while guests arrived and had pleny of time to visit and have a drink before the meal. <br /><br /><a href="http://1.bp.blogspot.com/-EGJSYvnD7k4/U-rHZ1smptI/AAAAAAAACaE/jak2wgRYT-E/s1600/bon%2Bvoyage%2B2%2B051.JPG" imageanchor="1" ><img border="0" src="http://1.bp.blogspot.com/-EGJSYvnD7k4/U-rHZ1smptI/AAAAAAAACaE/jak2wgRYT-E/s320/bon%2Bvoyage%2B2%2B051.JPG" /></a><a href="http://2.bp.blogspot.com/-iVmvH4gfZbg/U-rHcduvoVI/AAAAAAAACaM/G8oA0xrsOoY/s1600/bon%2Bvoyage%2B2%2B055.JPG" imageanchor="1" ><img border="0" src="http://2.bp.blogspot.com/-iVmvH4gfZbg/U-rHcduvoVI/AAAAAAAACaM/G8oA0xrsOoY/s320/bon%2Bvoyage%2B2%2B055.JPG" /></a><a href="http://2.bp.blogspot.com/-bJEF0qxSVuM/U-rHX2vu1XI/AAAAAAAACZ8/W5NhLEvwsFw/s1600/bon%2Bvoyage%2B2%2B064.JPG" imageanchor="1" ><img border="0" src="http://2.bp.blogspot.com/-bJEF0qxSVuM/U-rHX2vu1XI/AAAAAAAACZ8/W5NhLEvwsFw/s320/bon%2Bvoyage%2B2%2B064.JPG" /></a><a href="http://4.bp.blogspot.com/-6lsryl4gDbw/U-rHiWS3HrI/AAAAAAAACaU/1Rld9gchduU/s1600/bon%2Bvoyage%2B2%2B071.JPG" imageanchor="1" ><img border="0" src="http://4.bp.blogspot.com/-6lsryl4gDbw/U-rHiWS3HrI/AAAAAAAACaU/1Rld9gchduU/s320/bon%2Bvoyage%2B2%2B071.JPG" /></a> <br /><br /><a href="http://3.bp.blogspot.com/-ylX8OCq50xo/U-tC6eG2MMI/AAAAAAAACak/Tbi2rR1_FuU/s1600/bon%2Bvoyage%2B011.JPG" imageanchor="1" ><img border="0" src="http://3.bp.blogspot.com/-ylX8OCq50xo/U-tC6eG2MMI/AAAAAAAACak/Tbi2rR1_FuU/s320/bon%2Bvoyage%2B011.JPG" /></a><br /><br /><a href="http://1.bp.blogspot.com/-09UC60OYK8k/U-tFqLcxfJI/AAAAAAAACbM/BxmQWuUzmzk/s1600/bon%2Bvoyage%2B010.JPG" imageanchor="1" ><img border="0" src="http://1.bp.blogspot.com/-09UC60OYK8k/U-tFqLcxfJI/AAAAAAAACbM/BxmQWuUzmzk/s320/bon%2Bvoyage%2B010.JPG" /></a><a href="http://1.bp.blogspot.com/-H9XA75loP54/U-tFm5Fmv6I/AAAAAAAACbE/q_zR4EAJ-Ws/s1600/bon%2Bvoyage%2B012.JPG" imageanchor="1" ><img border="0" src="http://1.bp.blogspot.com/-H9XA75loP54/U-tFm5Fmv6I/AAAAAAAACbE/q_zR4EAJ-Ws/s320/bon%2Bvoyage%2B012.JPG" /></a><br /><ahref="http://3.bp.blogspot.com/-o4knqHHpweQ/U-tFqijyNHI/AAAAAAAACbU/XKDJGcil_n8/s1600/bon%2Bvoyage%2B013.JPG" imageanchor="1" ><img border="0" src="http://3.bp.blogspot.com/-o4knqHHpweQ/U-tFqijyNHI/AAAAAAAACbU/XKDJGcil_n8/s320/bon%2Bvoyage%2B013.JPG" /></a><br /><br />And to finish up the great party, we did family photos. It will be the last time we are all together for at least 11 months.....so we seized the day. And the little dogs. <br /><br /><ahref="http://3.bp.blogspot.com/-nhhIKximwKw/U-tDAvsIBBI/AAAAAAAACas/Ixl5YgZDCUY/s1600/bon%2Bvoyage%2B040.JPG" imageanchor="1" ><img border="0" src="http://3.bp.blogspot.com/-nhhIKximwKw/U-tDAvsIBBI/AAAAAAAACas/Ixl5YgZDCUY/s320/bon%2Bvoyage%2B040.JPG" /></a> <br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com1tag:blogger.com,1999:blog-1558266472201300351.post-76032071051032137862014-05-09T06:40:00.000-04:002014-05-09T06:40:45.536-04:00Mothers Day Brunch MenuSpring is such a great time to entertain and Mother's Day Brunch is one of my personal favorites. It's a time to honor (or be honored) the woman who not only gave you life, but puts up with your nonsense and still loves you! ;)<br /><br />I put together this lovely little table arrangement of dishes/linens I already own;<br /><br /><a href="http://4.bp.blogspot.com/-a8FkWJo3URs/U2yvHtTuH_I/AAAAAAAACYA/nZxIagBbMh0/s1600/mothers+day+place+setting.jpg" imageanchor="1" ><img border="0" src="http://4.bp.blogspot.com/-a8FkWJo3URs/U2yvHtTuH_I/AAAAAAAACYA/nZxIagBbMh0/s320/mothers+day+place+setting.jpg" /></a><br /><br />Plaid tablecloth and Napkins- Vintage; My Mom actually bought these for me at an estate sale. We share an unreasonable love of dishes and lovely fabric.<br /><br />Plates-William-Sonoma; Last year's design of yellow crackle melamine plates (I know, plastic right?! they are beautiful) as the charger and the smaller plates are their Mushroom collection.<br /><br />Glasses-Duralex from France<br /><br />I purchased the outdoor statue in green somewhere or another for very little and picked fresh white lilacs and put them in Weck brand canning jars.<br /> <br /><br />I shared this menu with my cooking class last month and it's easy, unique and satisfying without being too sweet as many brunch menus tend to be! Here is a small collection of recipes that I will be making for Mother's Day his year!<br /><br /><br />LEMON RICOTTA MUFFINS<br /><br />2 cups flour<br />1 cup sugar<br />½ teaspoon baking powder<br />½ teaspoon baking soda<br />½ teaspoon salt<br />1 stick butter<br />1 Tablespoon lemon zest<br />1 cup ricotta cheese<br />1 egg<br />1 Tablespoon lemon juice<br />½ teaspoon almond extract<br />1/3 cup sliced almonds<br /><br />Preheat oven to 350 degrees.<br />Beat butter and sugar together until fluffy. Add lemon zest and ricotta then the remainder of wet ingredients. In a large bowl, combine dry ingredients (except almonds) and add to wet, stirring until just combined.<br />Fill paper muffin cups and top each with a few almonds and a sprinkle of sugar. Bake 20 until barely golden brown.<br /><br />GRUYERE OVEN BAKE<br /><br />8 eggs<br />1 cup milk<br />¼ teaspoon salt<br />¼ teaspoon grated nutmeg<br />2 ounces prosciutto, cut into strips<br />2 cups gruyere cheese, grated<br />½ cup baguette bread, cut into ½ inch chunks<br />2 Tablespoon olive oil<br /><br />Preheat oven to 350 degrees. Butter a shallow baking dish 9-10 inch.<br />In a large bowl, beat eggs until blended, stir in milk, nutmeg, salt, prosciutto and cheese. Pour into prepared dish.<br /><br />In a small bowl combine bread cubes and olive oil and stir to coat evenly.<br />Spread bread evenly over egg mixture.<br />Bake 35-40 minutes until top is golden brown and slightly risen.<br /><br /><br /><br /><br />ROASTED ASPARAGUS WITH LEMON SAUCE<br /><br />1 ½ lbs asparagus<br />1 lemon, cut into quarters<br />3 Tablespoons olive oil<br />3 Tablespoons lemon juice<br /><br />Preheat oven to 450°F. Mix lemon juice, oil and lemon quarters in 15 x 10 x 2-inch glass baking dish. Add asparagus; turn to coat. Sprinkle with salt and pepper. Roast asparagus until crisp-tender, turning occasionally, about 20 minutes. Serve warm or at room temperature.<br /><br />SMASHED POTATOES WITH MUSTARD<br /><br />10 small potatoes<br />1 Tablespoon white wine vinegar<br />1 Tablespoon onion, finely chopped<br />½ teaspoon Dijon or whole grain mustard<br />3-4 Tablespoon olive oil<br /><br />Boil potatoes whole until cooked through, about 15 minutes for small potatoes. Drain and allow to cool a few minutes. Using a large fork or potato masher, gently smash each potato down by about ½.<br />In a small bowl, combine remainder of ingredients until well blended.<br />In a large skillet over high heat, heat a tablespoon of olive oil and add potatoes. When bottom has turned golden, flip and drizzle with a spoonful of vinaigrette. Remove when bottom has turned golden brown, serve immediately. Drizzle with any remaining vinaigrette while hot. <br /><br />FENNEL ORANGE ONION SALAD<br /><br />1 orange, skin and pith removed, slice<br />1 small onion, sliced thinly<br />1 fennel bulb, trimmed and bottom sliced thinly<br />Extra Virgin Olive Oil<br />Balsamic Vinegar <br />Salt & Pepper<br /><br />Layer vegetables in a shallow dish and gently arrange until beautiful! Drizzle with oil and vinegar, salt and pepper to taste and allow to rest about 10 minutes for flavors to mingle.<br /><br /><br /> <br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br /><br /><br /><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-38795924413717863542014-04-22T21:06:00.001-04:002014-04-22T21:06:53.112-04:00Appreciating.....<div xmlns='http://www.w3.org/1999/xhtml'>It's been a bit of a week or 3. Here are just a few things I am appreciating today.<br/><br/>Experienced well drillers (yes, water from the ground) that can get lovely flowing water at 63 feet.<br/><br/><br/><a href='https://lh4.googleusercontent.com/-YL_h5Wbduho/U1cRqikaYeI/AAAAAAAACW4/lzXsiXw5cO0/s2560/1398215053427.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh4.googleusercontent.com/-YL_h5Wbduho/U1cRqikaYeI/AAAAAAAACW4/lzXsiXw5cO0/s350/1398215053427.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><br/>Gin....made in Deee-troit that helps immensely when you have no water.<br/><br/><br/><a href='https://lh6.googleusercontent.com/-csEJ9DRedW8/U1cRyCsin_I/AAAAAAAACXA/gRAt44SWic8/s2560/1398215084287.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh6.googleusercontent.com/-csEJ9DRedW8/U1cRyCsin_I/AAAAAAAACXA/gRAt44SWic8/s350/1398215084287.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><br/>Lipstick and pearls, helping women accept birthdays that feel somewhat less than celebratory. That Coco was brilliant.<br/><br/><br/><a href='https://lh6.googleusercontent.com/-6Kg06NvJIAw/U1cR5qk44DI/AAAAAAAACXI/FtvfNsx1Zcw/s2560/1398215114137.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh6.googleusercontent.com/-6Kg06NvJIAw/U1cR5qk44DI/AAAAAAAACXI/FtvfNsx1Zcw/s350/1398215114137.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><br/>Bugs and flower bulbs, maybe spring is really here after an extremely challenging winter.<br/><br/><br/><br/><a href='https://lh5.googleusercontent.com/-ZzaIEtes-nU/U1cSFv9Du2I/AAAAAAAACXU/IqiK1nbOYek/s2560/1398215144384.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh5.googleusercontent.com/-ZzaIEtes-nU/U1cSFv9Du2I/AAAAAAAACXU/IqiK1nbOYek/s350/1398215144384.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><br/><br/>Little dogs....Making life better everyday.<br/><br/><br/><br/><a href='https://lh6.googleusercontent.com/-s9q-WMknIoA/U1cSKnu8dyI/AAAAAAAACXc/UvSj0MB-9cs/s2560/1398215192354.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh6.googleusercontent.com/-s9q-WMknIoA/U1cSKnu8dyI/AAAAAAAACXc/UvSj0MB-9cs/s350/1398215192354.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;'/></a><br/><p style='font-size: xx-small' align='right'>posted from <a href='https://market.android.com/details?id=pl.przemelek.android.blogger'>Bloggeroid</a></p></div>Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com1tag:blogger.com,1999:blog-1558266472201300351.post-19774024974733152632014-04-04T22:46:00.001-04:002014-04-04T22:46:52.676-04:00Zucchini Fritters <div xmlns='http://www.w3.org/1999/xhtml'>Usually we have a few sprigs of fresh greens showing up at our farmers market by now, but the worst winter in a hundred plus years is keeping most everything still brown this year. I was so desperate I purchased some little zucchini. I wasn't really sure what I would make but had a day to decide. <br/><br/>I ran across a zucchini fritter recipe that was bland and green as most of them are that I've tried in the past. I came upon a recipe in a newish cookbook called "The Cheesemongers Kitchen" for zucchini fritters that contained goat gouda and WOW are they ever fantastic!! <br/><br/>I changed a few elements from the original recipe to suit my tastes and desires for texture and flavors. My family and cooking class has all agreed we think this is a great recipe! I am enjoying now, but I am imagining how utterly amazing they will be in August.....when it's finally warm.<br/><br/>ZUCCHINI FRITTERS<br/><br/>2 medium zucchini, grated and squeezed dry<br/>3 Tablespoons onion, finely chopped<br/>4 ounces goat gouda, grated<br/>Salt &amp; pepper<br/>1 egg, beaten<br/>1/2 teaspoon sirarcha<br/>1/4cup bread crumbs<br/>1/4 cup flour<br/><br/>Combine all ingredients in a large bowl until well mixed. <br/>Heat a few tablespoonfuls of olive oil in a large skillet over medium high heat. When oil is hot, drop a couple tablespoonfuls of the zucchini mixture into a patty and cook until golden brown. You can do a few at a time, but don't crowd the pan. Turn carefully and brown on other side. Drain briefly on paper towel and serve immediately. <br/><br/>These are wonderful served up imstead of potatoes. Enjoy!<br/><br/><br/><br/><a href='https://lh3.googleusercontent.com/-psSSJrjvYvg/Uz9umMFDWgI/AAAAAAAACWo/Da7W-qSx-dY/s2560/1396665820209.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh3.googleusercontent.com/-psSSJrjvYvg/Uz9umMFDWgI/AAAAAAAACWo/Da7W-qSx-dY/s288/1396665820209.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 288px; height: 216px;'/></a><br/>[image_1]<br/>[image_2]<br/><br/><a href='https://lh3.googleusercontent.com/-psSSJrjvYvg/Uz9umMFDWgI/AAAAAAAACWo/Da7W-qSx-dY/s2560/1396665820209.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh3.googleusercontent.com/-psSSJrjvYvg/Uz9umMFDWgI/AAAAAAAACWo/Da7W-qSx-dY/s288/1396665820209.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 288px; height: 216px;'/></a><br/><p style='font-size: xx-small' align='right'>posted from <a href='https://market.android.com/details?id=pl.przemelek.android.blogger'>Bloggeroid</a></p></div>Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-31049763125692984032014-03-30T22:20:00.001-04:002014-03-31T06:13:46.939-04:00Victoria Sponge Cakes <div xmlns='http://www.w3.org/1999/xhtml'>My oldest daughter, Gina, has always been a bit England obsessed. Gina brought over a few of these magnificent Victoria Sponge Cakes recently and I'm slightly ashamed to say I didn't even think about sharing them. I also (with her generous permission) shared them at my cooking class and now we're all in love with chintz, Vitoria Sponge and a cuppa....<br /><br />I made tiny ones for my future sister in law's bridal shower this weekend and can't help but sharing Gina's recipe via her blog. Enjoy! <br /><a href='https://lh6.googleusercontent.com/-Ghrm5OfcwVk/UzjQrEVp-HI/AAAAAAAACWI/72eMYrY565I/s2560/1396232331440.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh6.googleusercontent.com/-Ghrm5OfcwVk/UzjQrEVp-HI/AAAAAAAACWI/72eMYrY565I/s288/1396232331440.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 288px; height: 216px;'/></a><br /><br /><a href='https://lh6.googleusercontent.com/-x6qdekFhfRo/UzjQ0nUjWmI/AAAAAAAACWQ/NtY8ERkX8-Q/s2560/1396232366847.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh6.googleusercontent.com/-x6qdekFhfRo/UzjQ0nUjWmI/AAAAAAAACWQ/NtY8ERkX8-Q/s288/1396232366847.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 216px; height: 288px;'/></a><br /><br />Please visit Gina's blog for this recipe by following the link;<br /><a href="http://www.thissideoftheatlantic.blogspot.com">Www.thissideoftheatlantic.blogspot</a><br /><p style='font-size: xx-small' align='right'>posted from <a href='https://market.android.com/details?id=pl.przemelek.android.blogger'>Bloggeroid</a></p></div>Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-73411850403785257982014-03-24T08:25:00.000-04:002014-03-24T08:25:09.270-04:00Spring Cocktails! A few months ago, a friend asked me to host a Film Photography Festival of sorts at our market. It was an evening of art, photography and discussions about photography. I decided to create some fun vintage style cocktails that are wine based to get everyone in the spirit!<br /><br />All of the wines I used are available through most independent retailers and are affordable to use as a mixer.<br /><br /><b>SPRING SANGRIA <i></i></b> <br /><br />1 quart fresh strawberries, chopped into small pieces<br />2 bottles New Age White wine<br />16 ounces Club Soda or more to taste<br />1 batch Basil Peppercorn simple syrup(recipe below)<br /><br />Have all ingredients very cold. Add together and stir slightly. Taste and adjust sweetness with Club Soda. Serve immediately as wine will lose it's fizz within a few hours.<br /><br /><b>BASIL PEPPERCORN SIMPLE SYRUP<i></i></b><br />1 cup sugar<br />1 cup water<br />10 large fresh Basil leaves<br />20 Whole Peppercorns, any color<br /><br />Place all in a small saucepan and bring to a boil. Boil 5 minutes. Allow to cool and refrigerate up to 3 weeks.<br /><br /><a href="http://3.bp.blogspot.com/-IOFV2GYX9I8/UzAjyNuy6TI/AAAAAAAACVw/ZavZJy7RYbY/s1600/strawberries.jpg" imageanchor="1" ><img border="0" src="http://3.bp.blogspot.com/-IOFV2GYX9I8/UzAjyNuy6TI/AAAAAAAACVw/ZavZJy7RYbY/s320/strawberries.jpg" /></a><br /><br /><b>KIR ROYALE<i></i></b><br /><br />1/4 ounce Crème de Cassis (Black Currant liqueur)<br />2 1/4 ounces Champagne <br /><br />Pour Crème de Cassis into a Champagne flute or wine glass and top off with Champagne. Now for real....even the cheapest Champagne will be in the $40/bottle range. I used Cremant from Bourgogne which is about $15 and fabulous. You could also use any BRUT sparkling wine. The liqueur is quite sweet, so you ant the dryness of the sparkling to add depth and layers of flavor. If you're looking for just a "Kir", you could use any non-oaked dry white wine.<br /><br /><a href="http://1.bp.blogspot.com/-vQ6YqaOoW-M/UzAjGat2XOI/AAAAAAAACVo/ArpbwpDsjO0/s1600/summer+2012+055.JPG" imageanchor="1" ><img border="0" src="http://1.bp.blogspot.com/-vQ6YqaOoW-M/UzAjGat2XOI/AAAAAAAACVo/ArpbwpDsjO0/s320/summer+2012+055.JPG" /></a><br /><br /><b>L'AUNISIEN (MY WAY)<i></i></b><br /><br />1/4 ounces Campari<br />1 1/4 ounces Pineau des Charantes white wine<br />2 ounces Champagne (see above notes on other sparkling options)<br /><br />Pour Campari and Pineau des Charantes into a Champagne flute and top with Champagne. This has a beautiful salmon color to it and a refreshing hit of bitter orange. I love the layers of flavors as Pineau des Charantes is made with Cognac. <br /><br /> <br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-52973062253298587862014-03-18T21:25:00.002-04:002014-03-20T06:43:59.177-04:00Weekly InspirationJust a few of the most charming things I've seen, tasted, been inspired by....<br /><br /><a href="www.missmeringue.com">Lemon Lavender French Meringue Cookies</a> with <a href="http://www.charlesnealselections.com">Pinneau des Charantes</a> wine after supper.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cjvO6L16ZmU/Uyjs0TXj42I/AAAAAAAACUY/fakCMdzPrtw/s1600/March+2014+020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cjvO6L16ZmU/Uyjs0TXj42I/AAAAAAAACUY/fakCMdzPrtw/s320/March+2014+020.JPG" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />A macaron packaging gift set; make you own tiny macarons and package it with pink sketched parchment paper, striped boxes, clear lids, tags and bright pink ribbon. Cutest damn thing ever....I purchased it at <a href="http://www.worldmarket.com">World Market</a> and am going to get busy on the macarons. Cross your fingers for me, those suckers are elusive for me.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mS95FDGTibc/UyjtwXmO1tI/AAAAAAAACUk/kjESEXGbulw/s1600/March+2014+017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mS95FDGTibc/UyjtwXmO1tI/AAAAAAAACUk/kjESEXGbulw/s320/March+2014+017.JPG" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />My newest obsession of blush patent leather and matte black leather handles. This handbag has a tablet pouch, zippers all the way to the bottom for easy access and a great embossed logo. I love it because I'm forever carting around wine catalogs, big cameras, all sorts of electronic devices and little dog leashes! Along with a great handbag comes a great quote I ran across years ago "Handbags; less calories than chocolate, cheaper than therapy!" <br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5COZ4tPxBP0/UyjvJdxGw4I/AAAAAAAACUw/XVEzj1uz5qs/s1600/March+2014+035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5COZ4tPxBP0/UyjvJdxGw4I/AAAAAAAACUw/XVEzj1uz5qs/s320/March+2014+035.JPG" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />And this beauty that realized no one in this house can stand one more minute of winter and decided to blossom after being relegated to the orchid "graveyard"....thank you.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2MW1JbAnCds/UyjwbHGSg-I/AAAAAAAACU8/zrAw3cikCU4/s1600/March+2014+013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2MW1JbAnCds/UyjwbHGSg-I/AAAAAAAACU8/zrAw3cikCU4/s320/March+2014+013.JPG" /></a></div><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0tag:blogger.com,1999:blog-1558266472201300351.post-22088046696316710422014-03-18T20:57:00.000-04:002014-03-18T20:57:28.257-04:00Quick, Easy, Real Food; Shrimp Pasta Primivera with wine pairingsWhipped after work? This is an extra easy weeknight supper (about 30 minutes) that seems fairly fancy for a Wednesday and delivers in taste! I change up the vegetables depending on what I have in the fridge, zucchini, peas, mushrooms, fresh tomatoes and even cubed butternut squash is fantastic! With such simple ingredients you really want to use the best ingredients that you can afford. Real Parmigianno-Reggiano is a must as is REAL heavy cream...you'll be happy, I promise! (In the photo I used red peppers, mushrooms and sundried tomatoes.) A sliced baguette and tiny side salad will round out this dish beautifully! Or throw together an antipasti plate of salame, castelveltrano olives and a few roasted almonds and nibble while you cook! I prefer Italian white wines with this dish; Gavi de Gavi and Grillo are 2 refreshing whites that are a bit different from the same old Chardonnay and Pinot Grigio. Gavi is heavier and Grillo is light and crispy, both are dry wines. If you're really feeling it, a Prosecco (dry, sparkling Italian white wine)would make this meal over the top!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FCrmzLLXQ-k/UyjqvlhIIvI/AAAAAAAACUM/UAYSy19neFw/s1600/March+2014+008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FCrmzLLXQ-k/UyjqvlhIIvI/AAAAAAAACUM/UAYSy19neFw/s320/March+2014+008.JPG" /></a></div><br /><br /><br />Shrimp Pasta Primivera<br /><br /> 1/2 pound angel hair pasta or spaghetti (Rustichella Whole Wheat Spaghetti is wonderful!)<br /> 2 generous handfuls fresh spinach<br /> 1 red pepper, seeded and sliced into ribbons<br /> 3 minced garlic cloves<br /> 3 whole sundried tomatoes<br /> 12 basil leaves, chopped<br /> 4 Tbsp. butter<br /> 1/4 cup chicken broth (use vegetable broth for vegetarian option)<br /> 1/2 cup heavy cream<br /> 1/2 cup grated parmigiano reggiano cheese<br /> Salt & pepper<br /> ½ lb. fresh raw shrimp, peeled deveined and tail removed<br /><br /> In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and red peppers and sauté 1 minute. Add the spinach and sundried tomatoes and sauté another 2 minutes, stirring often. 3 Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil. Add the cream and toss in all the vegetables. Stir to combine. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.<br /><br />In a medium saucepan, bring fresh water to a boil and cook shrimp until just pink. Drain and set aside.<br /><br />Add the parmigiano reggiano cheese and stir to combine. If the sauce seems too thick, add some more chicken broth, cream or water. Add shrimp just to warm through.<br />Bring water to a boil and cook pasta according to package directions.<br /><br />As soon as the pasta is done, transfer it with tongs into the sauce and stir to combine. Add the basil and adjust seasonings. <br /><br /><p><br /><img style="border:0;" align="right" src="http://signatures.mylivesignature.com/54489/67/B51EFD8C42296A3963C8785076A6FF8E.png" /><br /></p><br />Erika Aylwardhttp://www.blogger.com/profile/01836065130526652368noreply@blogger.com0